How to Use a Ricer for the Fluffiest Mashed Potatoes You've Ever Tasted

What is a ricer for potatoes? We're glad you asked, because it's the secret to fluffy mashed potatoes that will help you create soft, creamy spuds.

Whether it’s plastic surgery, an old car, or mashed potatoes, there is such a thing as being overworked — and you’ll know it when you see it. Well, can you mash potatoes in a food processor? Think again! As delicious as fluffy, creamy mashed potatoes are, overworked spuds are dense, gluey, and unappetizing.

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How to Make Fluffy Mashed Potatoes

Mashing potatoes by hand doesn’t always stop you from turning creamy spuds into a concrete block — which is why you need to use mashed potato tools like a ricer to create the perfect balance between creamy and fluffy. This genius mashed potatoes tool transforms taters into small pieces that let you mix in cream, butter, and the secret ingredient for perfect potatoes without compromising the dish’s fluffy texture.

What's a ricer for potatoes?

With a name like that, it's not immediately clear how to use a ricer. So, what exactly is a potato ricer used for? Also known as a ricer, it's a nifty little tool that’s used to process potatoes by forcing them through a metal canister punctured with small holes. It may look like a garlic press, but it’ll help you create the smoothest mashed potatoes you’ve ever mashed, without over-processing them. Seriously, it's the best tool to mash potatoes.

What does a ricer look like? Well, it's hard to explain — so we'll just show you.

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When it comes to the best ricer for mashed potatoes, we recommend the Bellemain Stainless Steel Potato Ricer ($18.95, Amazon). The stainless steel frame is easy to clean, plus it comes with three interchangeable discs for varying levels of fineness.

How to Use a Potato Ricer

Fill a pot with water, grab a few potatoes and your potato ricer.

Refrain from digging through your utensil drawer for the peeler, as you won’t need it.

Cut the potatoes into equal sized chunks and place them in the pot. It should be filled with cold, salted water. You’ll want to start your potatoes in cold water so they’ll cook evenly. Note: We recommend using Idaho potatoes.

Once your potatoes are fully cooked, drain them over the sink. Once they’re drained, use a spoon to drop your cooked potato chunks into the potato ricer.

Pull the handle down and squeeze. Once you’ve squeezed out the potatoes, check out the inside. What do you see? That’s right — potato peels. Beats hand-peeling, doesn’t it?